20 Minute Sesame Chicken Noodle Soup
By Tiffy Cooks
If you’re craving something cozy and healing, this Taiwanese Sesame Chicken Noodle Soup is it. The broth is light but rich with sesame oil, ginger, green onion, and rendered chicken fat, and it all comes together in under 20 minutes. It has the same comfort as traditional Taiwanese Sesame Oil Chicken Soup (麻油雞), but in a quicker, alcohol-free noodle soup that’s perfect for busy weeknights.
Equipment
- Korean Clay Soup Pot Also called Ttukbaegi
Ingredients
- 2 chicken thighs boneless, skin-on
- 1 tsp soy sauce
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp white pepper
- 2 tbsp sesame oil
- 2 pieces fresh ginger sliced, 1 inch each
- 2 green onions white parts for cooking, green parts for garnish
- 3 cups chicken stock
- 2 servings noodles ramen, udon, or rice noodles
- 1 cup vegetables of choice bok choy, spinach, mushrooms, or carrots
Instructions
- Season the chicken: Pat chicken thighs dry and season with soy sauce, salt, black pepper, and white pepper.
- Pan-fry: Heat sesame oil in a pot over medium-high heat. Place chicken skin side down and pan-fry for 3 minutes per side until golden brown. Remove and set aside.
- Aromatics: In the same pot, add sliced ginger and the white parts of the green onion. Sauté for 2–3 minutes until fragrant.
- Broth base: Pour in chicken stock and bring to a gentle simmer for 2 minutes.
- Noodles & veggies: Add noodles, vegetables, and chicken thighs back into the pot. Simmer for 5–6 minutes, or until noodles are cooked through and chicken is fully cooked.
- Garnish & serve: Slice chicken, serve hot, and garnish with the green parts of the green onion.
Nutrition
Calories: 513kcalCarbohydrates: 15gProtein: 28gFat: 37gSaturated Fat: 8gPolyunsaturated Fat: 11gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 122mgSodium: 1356mgPotassium: 661mgFiber: 1gSugar: 6gVitamin A: 222IUVitamin C: 3mgCalcium: 33mgIron: 2mg
